Korean journal of community nutrition最新文献_第8页

Nutritional Status according to the Frailty Status of the Elderly at Home in Seo-gu, Gwangju, Korea 根据光州西区家中老人的虚弱状况调查的营养状况

Korean journal of community nutrition Pub Date : 2021-01-01 DOI: 10.5720/kjcn.2021.26.5.382

Ye Eun Kim, Y. Heo

{"title":"Nutritional Status according to the Frailty Status of the Elderly at Home in Seo-gu, Gwangju, Korea","authors":"Ye Eun Kim, Y. Heo","doi":"10.5720/kjcn.2021.26.5.382","DOIUrl":"https://doi.org/10.5720/kjcn.2021.26.5.382","url":null,"abstract":"Objectives: This study examined the nutritional status according to frailty status in the elderly at home. Methods: The participants were a total of 76 elderly at home living in Seo-gu, Gwangju, Korea. The nutritional status and frailty status were analyzed using the Nutrition Quotient for Elderly (NQ-E) and the Korean version of the Fatigue, Resistance, Ambulation, Illnesses and Loss of weight Scale (K-FRAIL), respectively. Results: The distribution of frailty status was robust (17.1%), pre-frailty (38.2%) and frailty (44.7%), and its distribution was significantly different in genders, age groups and the number of medications. The mean NQ-E score was 47.0 for total subjects, indicating a low grade. The scores of balance, diversity and dietary behavior factors were within the low grade, while the score of the moderation factor was within the medium-high grade. According to the frailty status, pre-frailty and frailty showed significantly higher scores for sugar-added beverages intake in the moderation constructs than robust. Robust showed significantly higher scores for the exercise hours and perception level for one’s health than pre-frailty and frailty. Conclusions: These results suggest that nutrition status is associated with frailty status. Regular nutrition education and visiting nutrition service should be established to improve the balance and diversity of food intake and improve the dietary behavior of the elderly at home.","PeriodicalId":74046,"journal":{"name":"Korean journal of community nutrition","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81708006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Evaluation of Dietary Habits and Health-Related Factors According to the Employment in Women in Early Adulthood - Based on the 2016~2019 Korea National Health and Nutrition Examination Survey 成年早期女性就业的饮食习惯与健康相关因素评价——基于2016~2019年韩国国民健康与营养检查调查

Korean journal of community nutrition Pub Date : 2021-01-01 DOI: 10.5720/kjcn.2021.26.4.249

Y. Bae

引用次数: 0

Assessing Nutritional Status in Outpatients after Gastric Cancer Surgery: A Comparative Study of Five Nutritional Screening Tools 评估胃癌术后门诊患者的营养状况:五种营养筛查工具的比较研究

Korean journal of community nutrition Pub Date : 2021-01-01 DOI: 10.5720/kjcn.2021.26.4.280

J. Cho, J. Youn, Min-Gew Choi, Mi-Young Rha, J. E. Lee

引用次数: 1

Development of 3D Printed Snack-dish for the Elderly with Dementia 3D打印老年痴呆餐盘的研制

Korean journal of community nutrition Pub Date : 2021-01-01 DOI: 10.5720/kjcn.2021.26.5.327

Ji-yeon Lee, Cheol-Ho Kim, Kug-Weon Kim, Kyong-Ae Lee, Kwangoh Koh, Hee-Seon Kim

引用次数: 1

Analysis of Surveys to Determine the Real Prices of Ingredients used in School Foodservice 调查分析，以确定在学校餐饮服务中使用的成分的实际价格

Korean journal of community nutrition Pub Date : 2021-01-01 DOI: 10.5720/kjcn.2021.26.3.188

Seo-Hyun Lee, Min A Lee, Jae-Yoon Ryoo, Sanghyo Kim, S. Kim, Hojin Lee

引用次数: 0

Dietary Factors Associated with Metabolic Syndrome Status in Korean Menopausal Women: Based on the 2016 ~ 2017 Korea National Health and Nutrition Examination Survey 韩国更年期妇女代谢综合征状态相关的饮食因素:基于2016 ~ 2017年韩国国民健康与营养调查

Korean journal of community nutrition Pub Date : 2021-01-01 DOI: 10.5720/kjcn.2021.26.6.482

P. Park, M. Li, M. Park

{"title":"Dietary Factors Associated with Metabolic Syndrome Status in Korean Menopausal Women: Based on the 2016 ~ 2017 Korea National Health and Nutrition Examination Survey","authors":"P. Park, M. Li, M. Park","doi":"10.5720/kjcn.2021.26.6.482","DOIUrl":"https://doi.org/10.5720/kjcn.2021.26.6.482","url":null,"abstract":"Objectives: This study evaluated dietary behavior and nutritional status according to the metabolic syndrome status in Korean menopausal women. Methods: The subjects were 1,392 menopausal women aged 50 to 64 who took part in the Korea National Health and Nutrition Examination Survey of 2016 and 2017. Subjects were classified into normal (NOR) group, pre-metabolic syndrome (Pre-MetS) group, and metabolic syndrome (MetS) groups according to the number of metabolic syndrome risk factors present. Results: The overall prevalence of metabolic syndrome was 33.7%. Using the NOR group as a reference, the odds of belonging to the MetS group in Model 1 adjusted for age were higher at 53% (OR = 1.53, 95% CI:1.011-2.307) for ‘not used’ subjects compared to ‘used’ subjects of the nutrition labeling system. Using the NOR group as a reference, every 1g increase in the intake of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) decreased the odds of belonging to the MetS group in Model 1 adjusted for age by 3% (MUFA, OR = 0.97, 95% CI:0.946-0.991; PUFA, OR = 0.97, 95% CI:0.942-0.993). Conclusions: These results suggest that to reduce the number of risk factors of metabolic syndrome in menopausal women, nutritional education should emphasize the adequate intake of riboflavin, unsaturated fatty acids, protein, and calcium, and also encourage the recognition and use of nutritional labeling. Results of this study are expected to be utilized as basic data for the health management of menopausal women.","PeriodicalId":74046,"journal":{"name":"Korean journal of community nutrition","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90477411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Association of Dietary Quality with Subjective Health-Related Perception and Chronic Diseases According to Age Segmentation of Korean Elderly 膳食质量与韩国老年人主观健康感知和慢性疾病的关系

Korean journal of community nutrition Pub Date : 2021-01-01 DOI: 10.5720/kjcn.2021.26.5.363

Sojeong Lee, Seungmin Lee

{"title":"Association of Dietary Quality with Subjective Health-Related Perception and Chronic Diseases According to Age Segmentation of Korean Elderly","authors":"Sojeong Lee, Seungmin Lee","doi":"10.5720/kjcn.2021.26.5.363","DOIUrl":"https://doi.org/10.5720/kjcn.2021.26.5.363","url":null,"abstract":"Objectives: This study examined the Korean elderly’s dietary intake status, subjective health-related perception and chronic disease prevalence among age groups. Associations of dietary quality with subjective health-related perception and chronic diseases were also examined. Methods: Based on data from the 7th National Health and Nutrition Examination Survey, a total of 3,231 elderly were selected and categorized into 4 age groups of ‘65 ~ 69’, ‘70 ~ 74’, ‘75 ~ 79’ and ‘over 80’. Nutrient intakes, proportions of those with insufficient nutrient intakes, Korean Healthy Eating Index (KHEI), some subjective health-related perceptions and prevalence of major chronic diseases were compared according to the age groups. Differences in the subjective health-related perceptions and odds ratios of the chronic diseases according to the quartile levels of KHEI within the same age group were analyzed. Results: With the increase of age, several nutrient intakes ( P < 0.001) and KHEI scores significantly decreased ( P < 0.01). In women, activity restriction increased ( P < 0.05), and EQ-5D score decreased with age ( P < 0.001). Prevalence of hypertension ( P < 0.0001), hypercholesterolemia ( P < 0.05) and anemia ( P < 0.01) significantly increased, while hypertriglyceridemia ( P < 0.01) significantly decreased only in men. Obesity prevalence decreased, while underweight prevalence increased ( P < 0.05). Subjective health status, EQ-5D score and PHQ-9 score significantly improved as KHEI score increased in certain age groups of women ( P < 0.05). Odds ratio of hypercholesterolemia significantly increased with the increase of KHEI score in 65 ~ 69-year-old women. However, hypertension and anemia significantly decreased with the increase of KHEI score in 75 ~ 79-year-old women ( P < 0.05). Conclusions: The study findings suggest that nutrition management and policy for the Korean elderly need to apply a segmented age standard that can better reflect their dynamic characteristics.","PeriodicalId":74046,"journal":{"name":"Korean journal of community nutrition","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84805648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Association between Sugar-Sweetened Beverage Intake and Dietary Quality using Nutritional Quotient among Adults in Daegu, Korea 韩国大邱成年人含糖饮料摄入量与膳食质量之间的关系

Korean journal of community nutrition Pub Date : 2021-01-01 DOI: 10.5720/kjcn.2021.26.5.350

Kilye Kim, Yeon-Kyung Lee

引用次数: 2

Management of Food Allergy in the Facilities Registered at Center for Children's Foodservice Management in Gangdong-gu 江东区儿童餐饮服务管理中心登记设施的食物过敏管理

Korean journal of community nutrition Pub Date : 2021-01-01 DOI: 10.5720/kjcn.2021.26.5.396

Soon-Mi Kim

{"title":"Management of Food Allergy in the Facilities Registered at Center for Children's Foodservice Management in Gangdong-gu","authors":"Soon-Mi Kim","doi":"10.5720/kjcn.2021.26.5.396","DOIUrl":"https://doi.org/10.5720/kjcn.2021.26.5.396","url":null,"abstract":"25, 2021 ABSTRACT Objectives: We examined the common allergenic foods, symptoms and management of food allergies in children attending the facilities registered at Center for Children's Foodservice Management in Gangdong-gu, Korea. Methods: The survey was conducted among the directors or head teachers of 186 children’s food service facilities with 7,591 children in 2019. The questionnaire consisted of three parts, including general information about food service facilities, information related to food allergies and allergenic foods and symptoms in individual children. Results: The number of children with food allergy was 271 (3.6%), and the proportion decreased with the increase of age. There were 91 children (33.6%) with a medical certificate, and these children had a significantly higher number of allergenic foods and symptoms than those without a medical certificate. Allergenic food groups included meat, fish, eggs and legumes (59.1%), fruits (12.4%), milk and dairy products (8.9%), cereals (7.8%), vegetables (6.2%), processed foods (3.8%) and oils and sugars (1.9%). Eggs accounted for 22.1%, followed by peanut and tree nuts (18.6%), fruits (12.4%), milk and dairy products (8.9%), shellfish (8.6%), vegetables (6.2%), fish (5.7%), cereals (4.3%) and meat (1.1%). The common allergenic foods were eggs, peanuts, walnuts, kiwi, shrimp, milk, tomatoes, mackerel, blue-green fish, peaches, shellfish (clams and abalone), buckwheat, wheat and soybeans. The most common allergic symptoms were skin and mucous membrane symptoms, such as hives, rash, itching and oral angioedema. Meal management for children with food allergies showed different trends depending on the causative food. Conclusions: The objective diagnosis by an allergist should be done for food allergy management in children's catering facilities. A system for systematic meal management of causative foods should","PeriodicalId":74046,"journal":{"name":"Korean journal of community nutrition","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88158626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Analysis of Awareness, Knowledge, and Behavior about Food Hygiene·Safety Among the elderly 老年人食品卫生安全意识、知识与行为分析

Korean journal of community nutrition Pub Date : 2021-01-01 DOI: 10.5720/kjcn.2021.26.3.200

M. S. Lee, Sim-Yeol Lee

引用次数: 0